Good morning! I’m hoping that all the rain today means that we’ll have a nice and sunny Saturday.
We enjoyed this chicken dinner last Friday night and it’s definitely worth sharing. There are so many flavors and textures going on – the perfect way to jazz up “basic” chicken breasts.
The chicken breasts that I used were quite large so instead of pounding them thin, I cut them in half to make cutlets. The chicken is then seasons with salt and pepper and seared in a little olive oil until cooked through – about 3-4 minutes on each side.
In that same pan, a warm vinaigrette is made chicken stock, garlic, chopped almonds, lemon zest, lemon juice, smoked paprika and Dijon mustard.
While the chicken cooked, prepare the grits. I used the stovetop method and 5-minute grits. Either follow the recipe or saute a little chopped onion in the olive oil. Once softened, add the chicken stock and bring to a boil. Slowly add the grits and whisk until thickened. Before serving, stir in grated Manchego cheese, salt and pepper. The chicken is served over the grits with the vinaigrette spooned on top and then finished with chopped green olives and fresh parsley.
I loved the crunch of the almonds, the herbaceous parsley and the burst of brininess from the olives. And well, grits are always a good idea.
Enjoy this Spanish-inspired dinner any night of the week. And in case you were wondering, a Sonoma Pinot Noir pairs perfectly with this dinner.